Steamed chicken feet in Cantonese sauce
Materials:
Chicken feet, lobster sauce, green pepper, soy sauce, cooking wine, soy sauce, salt, sugar, garlic and oyster sauce.
Exercise:
1 Wash the chicken feet to control the water, cut off the nails with a knife, then add cold water to the pot, blanch the chicken feet, take them out, wash them with clear water again, and drain the water.
2 Heat the oil in a hot pot until it bubbles, then add chicken feet and fry until golden brown.
It is very important to soak the fried chicken feet in ice water quickly, at least for two to three hours, preferably overnight.
4 Cut some minced garlic, take out chicken feet, put minced garlic into a seasoning bowl, add one spoonful of oyster sauce, two spoons of soy sauce, half a spoonful of soy sauce, two spoons of cooking wine, half a spoonful of lobster sauce, salt and sugar and mix well.
5 Cover with plastic wrap and marinate for more than half an hour. The marinated chicken feet are even in color.
6 steam for 35 minutes. If you like spicy food, you can add some green and red pepper to chicken feet. Steamed chicken feet are attractive in color.
Tips:
1 When frying chicken feet, be sure to cover the pot and fry them, or you may spill oil on yourself.
If you want the steamed chicken feet to be more beautiful in color, pour the soup out of the plate, collect the juice in a pan and pour it on the chicken feet.
Steamed ribs with glutinous rice
Usage:
Pork ribs, glutinous rice, cooking wine, ginger, salt, soy sauce, soy sauce, appropriate amount of pepper, a little chopped green onion.
Exercise:
1 Wash and soak glutinous rice 10 hour, and drain the water before use.
2. Soak the ribs for half an hour to wash the blood, drain the water, put them in a large basin, add a tablespoon of cooking wine, ginger slices, salt, soy sauce, soy sauce and pepper, mix well, cover them with plastic wrap and put them in the refrigerator 10 hour, paying attention to turning the noodles once or twice.
3 Marinate ribs with excessive marinade. Drain the glutinous rice, pour it into the ribs and stir as evenly as possible.
Brush a flat plate with oil, put the ribs covered with glutinous rice neatly on the plate, and the extra glutinous rice can be spread on it.
5 Add enough water to the steamer, steam after SAIC 1.5-2 hours, turn off the fire and sprinkle with chopped green onion.
Tips:
1 is a good dish that needs more patience. The curing time of ribs and the soaking time of glutinous rice must be long enough. The longer the marinated ribs are, the more delicious they are, and the longer the glutinous rice is soaked, the softer it is.
The time of steaming in the cage must be long enough. The longer the time, the more fragrant, the smoother and softer it is.
Pickled ribs can be adjusted according to their own tastes, and a small amount of sugar can be added if you like sweetness.
Mapo eggplant
Materials:
Eggplant 1, pork stuffing, onion, ginger and garlic, Pixian bean paste 1, hot sauce 1, Chili noodles 1, sugar 1/2, Chili noodles 1, and dried starch 2.
Exercise:
1 Wash eggplant, remove pedicle, cut into hob blocks, sprinkle 2 teaspoons of dry starch on eggplant, mix well, chop onion and ginger, and cut shallots into chopped green onion for later use.
Put a tablespoon of oil in the pot, which is more than the usual cooking oil. When the oil is hot, put the eggplant slices wrapped in starch into the pot, fry them slowly on low heat, and then shovel them out for use.
Put a little oil in the pot. When the oil is hot, add 1 spoon Pixian bean paste and 1 spoon spicy sauce, stir-fry red oil with low heat, then add 1 spoon Chili noodles, add pork stuffing, stir-fry until cooked, and add half a bowl of boiling water.
4 Put the pre-fried eggplant into the pot, let the flavor of the sauce soak the eggplant, sprinkle with garlic and ginger, and add half a teaspoon of sugar to taste. When the soup in the pot is boiled again, add water starch to thicken it, and turn off the heat until the soup is thick.
Finally, sprinkle with pepper noodles and chopped green onion, and the spicy and delicious Mapo eggplant will be ready.
Tips:
1 Eggplant absorbs a lot of oil, so a little starch is dipped on the surface of eggplant to isolate it, so that eggplant won't absorb so much oil when frying in the pan, but starch is easy to paste the pan, so fry eggplant slowly with low heat.
Pixian bean paste and spicy sauce are salty. Don't add salt after cooking to prevent the eggplant from being too salty at last. Add half a spoonful of sugar to refresh yourself.